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Creamy Garlic Parmesan Tortellini with Sausage and Broccoli

A one-pan wonder featuring cheesy tortellini and broccoli in a luxuriously smooth, velvety garlic Parmesan cream sauce with savory Italian sausage.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 680

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 lb Italian sausage casings removed
  • 4 cloves garlic minced
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream cold
  • 1 20-ounce package fresh cheese tortellini
  • 3 cups broccoli florets cut into small pieces
  • 1/2 cup Parmesan cheese grated, plus more for serving
  • 2 tbsp unsalted butter
  • 1/2 tsp red pepper flakes optional
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped, for garnish

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Measuring Cups/Spoons
  • Grater

Method
 

  1. In a large, deep skillet, heat olive oil over medium-high heat. Add sausage, break it up, and cook until browned (5-7 mins). Remove sausage with a slotted spoon.
  2. Reduce heat to medium. Add garlic to the skillet and sauté for 1 minute until fragrant.
  3. Pour in chicken broth, scraping the bottom of the pan to lift the browned bits.
  4. Add the tortellini and broccoli to the skillet. Bring to a simmer, cover, and cook for 5-7 minutes, stirring occasionally, until tortellini is tender and broccoli is bright green.
  5. Uncover, reduce heat to low, and stir in the cold heavy cream.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan until melted and smooth.
  7. Stir the cooked sausage back in, along with the butter and optional red pepper flakes, until butter is melted and everything is heated through.
  8. Season with salt and pepper to taste. Garnish with fresh parsley and extra Parmesan. Serve immediately.

Notes

For the smoothest sauce, ensure the cream is cold and always add the Parmesan off the direct heat. Pre-grated cheese won't melt as smoothly; it's best to grate your own from a block of Parmigiano-Reggiano.